Using a sharp knife, trim the sugar cane into narrow planks about 5-inches in length and about the width of a thick straw. Trim 1 end with a point.
Shell the shrimp, removing all but a tiny amount of shell near the tail end to keep the tail intact. Score the backside of the shrimp and remove the intestinal tract. Rinse under cold water and keep on ice as you skewer. Using the tip of a paring knife, cut a small hole at both ends of the shrimp and thread the sugar cane through. Repeat with the remaining shrimp. Blot the shrimp with a dry paper towel to remove the excess moisture.
Preheat the oven to 375 degrees F.
Place the shrimp on a rack set over a rimmed baking tray. Brush the shrimp with the wine, followed by melted butter. Sprinkle with salt and pepper on both side. Bake until just opaque. Do not overcook.
Combine the sweet chile sauce and the spicy chile sauce in a small serving bowl.
Serve the shrimp warm with the dipping sauce.